Grits are made from the core of a dried corn kernel known as hominy. When soaked in boiling water, grits reconstitute and make a grainy sort of porridge that is a popular breakfast food in the southern U.S. As grits are typically identified as a "Southern thang," it may come as a surprise are popular elsewhere although made alternatively to suit regional styles.
Northeast
Although grits can be hard to come by north of Kentucky, fully 1/3 of the grits milled in the United States are consumed outside of the South, usually in the form of quick or instant grits. In the Northeast, grits are popular in seaboard areas such as Maryland and Delaware and are considered a non-breakfast additive to seafood dishes, such as shrimp. Grits which are usually prepared with a rich gravy made from Tasso ham cooked and formed into a roux. When mixed with the shrimp and grits it makes for a creamy, rich dish.
Lowcountry Grits
On the Carolina coast, grits are prepared for breakfast as they are traditionally in the rest of the South, accompanied by ham, bacon, eggs and oftentimes served with gravy. But for a regional taste all its own, the Lowcountry cooks make a shrimp and grits dish well suited to the area's abundant seafood selection. Onions, white pepper and olive oil make the difference when preparing this seafood-styled grit entree, and it is served piping hot. This dish is also prepared by boiling the grits in milk as opposed to water, adding an extra creamy taste that visitors and natives alike enjoy.
Western Grits
Of course, Tex-Mex and Southwestern spices come into play when it comes to the regional flourishes of Western-style grits. In the more Southern-oriented Western states such as Texas and Oklahoma, grits remain a popular standard dish for breakfast. Regionalized grits such as Texas grits are unique in that they are not made on the stovetop but are instead cooked in the oven at 300 degrees and are thickened by the inclusion of eggs and cheese, then spiced with green chilies. This thick consistency and spices make for a dish that goes well with fried fish and is served as part of an evening entree.
Southern Grits
All Southerners know that grits are almost never eaten alone or plain. In Southern Louisiana, they are usually combined with scrambled eggs and dashed with hot sauce or sprinkled with traditional Cajun condiments such as Tony Cachere's. In other parts of the South, they are combined with butter, ham, white gravy and served with eggs and toast. On the Gulf Coast, grits are naturally combined with some shrimp dishes to make incredibly tasty seafood meals that are a pleasing surprise to visiting tourists. Generally, grits are prepared on the stovetop and are boiled with water and salt and often combined with cheese.
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